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VACCP Assessment
VACCP Assessment
Grant Hickey

VACCP Assessment

This checklist can help assess the food fraud vulnerability of your ingredients or raw materials, product, production line, supplier/s, and nature of business. The Food Safety Officer can use this and collaborate with other departments, stakeholders, vendors, etc., to identify points where fraud can be a risk.

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Free VACCP Assessment Checklist

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Information

  • Brand Name

  • Brand Logo

  • Conducted on:

  • Location:

Food Fraud Vulnerability Assessment

Possibility of adulteration

  • Ingredients or Raw Materials:

  • • Easy to adulterate the ingredients/raw materials?

  • • Easy to obtain the technology or know-how to adulterate the ingredients/raw materials?

  • • Difficult to detect the adulteration the ingredients/raw materials?

  • Product:

  • • Readily availabile technology or knowledge to adulterate the product?

  • • Difficult to detect the adulteration of the product?

  • Counterfeiting:

  • • Easy to counterfeit?

  • • Difficult to tell the original and the counterfeit appart?

  • Production line:

  • • There is manual intervention in the processing lines

  • • Supply chain's exchange of information is limited.

  • Fraud History:

  • • Fraud occured in the past for the ingredients/raw materials?

  • • Fraud occured in the past for the product?

Fraud incentive

  • Ingredients or Raw Materials:

  • • is there a known shortage of raw materials, or similar raw materials not readily available?

  • • Price of raw materials expensive?

  • • Does the price of raw materials differ greatly between sources?

  • Company:

  • • Company is currently unstable/unprofitable?

  • • Company culture does not actively promote integrity and ethical practices?

  • • Company previously/currently involved in a criminal case?

  • • Company is located in a region with a known high level of corruption?

  • Supplier/s:

  • • Supplier/s currently unstable/unprofitable?

  • • Supplier/s culture do not actively promote integrity and ethical practices?

  • • Supplier/s previously/currently involved in a criminal case?

  • • Supplier/s located in a region with a known high level of corruption?

  • Business and customer:

  • • Business sector currently unstable/unprofitable?

  • • Customer has a record of criminal offence?

  • • Business sector has a reputation of not actively promoting integrity and ethical practices?

  • • Business sector has a history of criminal case/s?

  • • Tight competition between businesses?

Control measures

  • • Reliable system of documentation in place for the company?

  • • Reliable employee screening in place for the company?

  • • Company culture promotes ethical practices?

  • • System in place for reporting fraud within the company?

  • • Required suppliers to have their own system in place for food fraud prevention?

Conclusion

  • General comments and observations

  • Completed By

VACCP Assessment
Grant Hickey

VACCP Assessment

This checklist can help assess the food fraud vulnerability of your ingredients or raw materials, product, production line, supplier/s, and nature of business. The Food Safety Officer can use this and collaborate with other departments, stakeholders, vendors, etc., to identify points where fraud can be a risk.

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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